Add the sliced onions to a medium bowl or pot of boiling water for 10 seconds, and then drain immediately into a colander. Place the onions in a quart jar and cool, while preparing the brine.

Toast the cinnamon sticks, cloves, and red pepper flakes in a small saucepan over medium heat for 3 minutes. Stir in the vinegar, lime juice, sugar, and salt. Bring to a low boil and cook until the sugar and salt have dissolved, about 2 minutes. Cool, then pour the brine over the onions. Refrigerate.

You can use sweet white onions such as Vidalia or Walla Walla, and be creative with a dab of food coloring. Green pickled onions are always a favorite.

Down here I make curried onions. I'll just go get you a pic.Just ran out to the garage to get a pic. I've got 5 more big jars like that. I decant into smaller jars as needed.These are done whole and DON'T give you gas.lol.

Russ

And no I'm not giving the recipe, my nana gave it to me before she died.